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Zucchini Cornbread Casserole

Zucchini cornbread casserole bakes in a 9-inch square dish until golden, with a set center and tender, moist crumb. Shredded zucchini, corn kernels, and sharp cheddar add plenty of texture to this easy side dish.
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Prep Time 15 minutes
Cook Time 40 minutes
resting 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp fine salt
  • 2 eggs large
  • 1.25 cup buttermilk
  • 0.33 cup unsalted butter melted and cooled slightly
  • 1.5 cup zucchini grated, squeezed dry (measure after squeezing)
  • 1 cup corn kernels thawed if frozen
  • 1 cup sharp cheddar cheese shredded

Equipment

  • 1 9-inch square baking dish

Method
 

  1. Heat the oven to 375°F and grease a 9-inch square baking dish.
  2. Whisk the cornmeal, flour, baking powder, and salt in a large bowl.
  3. In a medium bowl, whisk the eggs, buttermilk, and melted butter.
  4. Stir the wet mixture into the dry ingredients just until combined.
  5. Fold in the zucchini, corn, and cheddar.
  6. Spread the batter in the prepared dish and bake for 35–40 minutes, until golden and set in the center; a toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
  7. Rest the casserole for 10 minutes before serving.

Notes

Squeeze the grated zucchini thoroughly so the casserole sets properly. Refrigerate leftovers for up to 4 days; freezer-friendly. For a gluten-free variation, use a gluten-free all-purpose flour blend.